Italian Pasta Sauce

This is Italian Pasta Sauce coming to a full rolling boil. When we were kids, we couldn’t wait to get into this, it was just so good. Practically before the sauce (We call it Sugo; Some people call it Gravy) was even done, we would slather several bread slices with the sauce and eat it before the pasta part of the meal. It would get really soggy, but oh so delicious. Does anyone else remember doing this? It couldn’t have just been at our house.


For the longest time as an adult, I stayed away from pasta, even though it was one of my favorite foods, in an ever and on-going effort to watch my weight. Now, that I finally have my weight in control (by becoming vegan), and with my grandchildren, we have established Sunday night pasta at our house. They love it, too.


Besides, using whole grain pastas add to the nutrition and not to the waist-line.


This is one of those old family recipes that has really never been written down. Everyone in my family has always just made it by feel.


I have since taken the meat out of it and we all still think it’s pretty good.

Italian Pasta Sauce
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  1. 2 (15-ounce) cans tomato sauce
  2. 2 (10 – 15-ounce) cans tomato paste
  3. 1 1/2 cans of water to each can of paste and each can of sauce.
  4. Several fresh basil leaves
  5. 2 dried bay leaves
  6. 2 teaspoons dried basil
  7. 2 teaspoons Italian seasoning
  8. 2 teaspoons oregano
  9. 1/2 – 3/4 cup sugar
Into a large pot (one with enough boiling space), add
  1. 2 (15-ounce) cans tomato sauce
  2. 2 (10 – 15-ounce) cans tomato paste
  3. 1 1/2 cans of water to each can of paste and each can of sauce
  4. At this point, it will be fairly thin. Turn heat to high and let it come to a full rolling boil. If you want to add less water, it will lessen the cooking time and still be just as good.
After it comes to a boil, add
  1. Several leaves of fresh basil
  2. 2 dried bay leaves
  3. 2 teaspoons dried basil
  4. 2 teaspoons Italian seasoning
  5. 2 teaspoons oregano
  6. 1/2 – 3/4 cup sugar, or you could add a good squirt of Agave
  7. You can’t tell the difference and the Agave has less of an impact on the glycemic index. Now you might this this is too much sugar, but we Sicilians like it sweet. Besides, it takes the tartness out of the tomatoes. You can use your own judgment as to the amount of sugar you think you will like.
  8. Then, add Sea Salt and Pepper to taste. Lots of pepper gives it a good flavor. After you’ve added all the seasonings, stir well, turn the heat down and let simmer for 2 or 3 hours or until it is thickened to your liking, but not too thick.
  9. This must be stirred often being sure to scrape the bottom of the pan so it doesn’t burn. If it burns, your sauce will be ruined as it will have a very burned flavor. Once you’ve burned the bottom, you will be ever vigilant. It only has to happen once.
  10. When your sauce is done, in another large pot, cook 1 pound of your favorite pasta in boiling, salted water according to package directions. When it is done to your liking, drain pasta very well. Put back into the cooking pot, then ladle several cups of sauce onto the pasta.
  11. Mix until the sauce is well incorporated into your pasta. Turn pasta into a decorative bowl and serve with more sauce if so desired, along with a nice salad and garlic bread.
Vegan Recipes
Carol Fitzgerald
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